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Veggie + Black Bean Stuffed Spaghetti Squash

Plant based protein+healthy veggies stuffed inside a delicious spaghetti squash to create a perfect high fiber + filling fall meal!
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Ingredients Method

Ingredients
  

  • 1 spaghetti squash-cut in half lengthwise Remove seeds and pulp
  • 2 teaspoons olive oil
  • 1 chopped 1green pepper- any color works Use whatever veggies you have - mushrooms, zucchini, etc.
  • 1 red onion chopped
  • 1 can black beans drained and rinsed
  • 1 teaspoon chili pepper
  • 1 teaspoon cumin
  • 2-3 garlic cloves minced
  • seasoning-salt/pepper
Add any toppings to the finished stuffed squash- cheese, cilantro, salsa, greek yogurt, avocado, etc.

Method
 

  1. Preheat oven to 375 degrees. Place prepared spaghetti squash halves cut side down on parchment lined cookie sheet. Bake for 35 minutes until tender. Let cool.
  2. Heat olive oil in skillet on medium heat. Add garlic+onions (cook for 3 minutes), then add pepper and saute together until tender. Season with salt + pepper.
  3. Add black beans+cumin+chili powder and stir.
  4. Scoop out strands in squash and add to the skillet. Taste and add additional seasoning if needed.
  5. Divide and add to squash shells. Sprinkle with desired toppings. I love plain greek yogurt+avodado.